Eggnog Snickerdoodle Sandwich CookiesEggnog Snickerdoodle Sandwich Cookies
Eggnog Snickerdoodle Sandwich Cookies
Eggnog Snickerdoodle Sandwich Cookies
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Recipe - Stillwater
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Eggnog Snickerdoodle Sandwich Cookies
Prep Time20 Minutes
Servings36
Cook Time45 Minutes
Ingredients
2 1/2 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 ¼ cup (2.5 sticks) butter, softened; divided
2 cups granulated sugar
2 large eggs
2 tsp Watkin’s vanilla extract
3/4 tsp ground nutmeg
2 tbsp rum
1 tbsp heavy cream
Pinch of salt
2 cups confectioner’s sugar
Directions
  1. Preheat oven to 400°F. Line two baking sheets with parchment paper.
  2. Combine flour, cream of tartar, baking soda, salt, and 1/4 teaspoon nutmeg in medium bowl. With electric mixer, beat 1 cup butter and 1 1 /2 cups sugar on medium high until light and fluffy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined.
  3. Place remaining 1/2 cup sugar and 1/2 teaspoon nutmeg in a small bowl and stir to combine. Roll dough into 72 (1-inch) balls and roll in sugar mixture. Place balls 2 inches apart on prepared baking sheets. Bake both trays until edges are lightly browned, 8 to 10 minutes, switching racks and rotating sheets halfway through baking. Transfer to wire rack to cool. Repeat with remaining dough.
  4. Whisk remaining 4 tablespoons softened butter, rum, cream, and salt together in medium bowl. Whisk in confectioners’ sugar until smooth. Turn half of cooled cookies over (bottom side up) and spread each with 1 teaspoon of the filling. Sandwich with another cookie. 

Tip: If you prefer not to use rum in the filling, you can substitute an additional 2 tablespoons cream for the rum.

20 minutes
Prep Time
45 minutes
Cook Time
36
Servings

Shop Ingredients

Makes 36 servings
2 1/2 cups all-purpose flour
Essential Everyday Flour, All-Purpose
Essential Everyday Flour, All-Purpose, 5 Pound
$2.99$0.60/lb
2 tsp cream of tartar
Spice Trend Cream of Tartar
Spice Trend Cream of Tartar, 1.1 Ounce
$2.99$2.72/oz
1 tsp baking soda
Arm & Hammer Baking Soda, Pure
Arm & Hammer Baking Soda, Pure, 1 Pound
$1.69$1.69/lb
1/4 tsp salt
Morton Salt
Morton Salt, 26 Ounce
Save $5.00 on your Online Order when you buy $25 of these participating items in a single transaction
$1.69$0.07/oz
With My Cub Rewards
1 ¼ cup (2.5 sticks) butter, softened; divided
Essential Everyday Butter, Sweet Cream, Salted
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$4.49$1.12 each
2 cups granulated sugar
Essential Everyday Sugar, Granulated, Pure
Essential Everyday Sugar, Granulated, Pure, 4 Pound
$3.29 was $3.39$0.82/lb
2 large eggs
Cub Eggs, Large
Cub Eggs, Large, 12 Each
$2.19$0.18 each
2 tsp Watkin’s vanilla extract
Watkins Vanilla Extract, Pure
Watkins Vanilla Extract, Pure, 11 Ounce
$30.99 was $32.99$2.82/oz
3/4 tsp ground nutmeg
Essential Everyday Nutmeg, Ground
Essential Everyday Nutmeg, Ground, 2.12 Ounce
$5.59$2.64/oz
2 tbsp rum
1 tbsp heavy cream
Pinch of salt
Morton Salt
Morton Salt, 26 Ounce
Save $5.00 on your Online Order when you buy $25 of these participating items in a single transaction
$1.69$0.07/oz
With My Cub Rewards
2 cups confectioner’s sugar
Essential Everyday Powdered Sugar, Confectioners
Essential Everyday Powdered Sugar, Confectioners, 32 Ounce
$2.69$0.08/oz

Directions

  1. Preheat oven to 400°F. Line two baking sheets with parchment paper.
  2. Combine flour, cream of tartar, baking soda, salt, and 1/4 teaspoon nutmeg in medium bowl. With electric mixer, beat 1 cup butter and 1 1 /2 cups sugar on medium high until light and fluffy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined.
  3. Place remaining 1/2 cup sugar and 1/2 teaspoon nutmeg in a small bowl and stir to combine. Roll dough into 72 (1-inch) balls and roll in sugar mixture. Place balls 2 inches apart on prepared baking sheets. Bake both trays until edges are lightly browned, 8 to 10 minutes, switching racks and rotating sheets halfway through baking. Transfer to wire rack to cool. Repeat with remaining dough.
  4. Whisk remaining 4 tablespoons softened butter, rum, cream, and salt together in medium bowl. Whisk in confectioners’ sugar until smooth. Turn half of cooled cookies over (bottom side up) and spread each with 1 teaspoon of the filling. Sandwich with another cookie. 

Tip: If you prefer not to use rum in the filling, you can substitute an additional 2 tablespoons cream for the rum.